Français 
Nougat de Sainte-Maure with Voatsiperifery Pepper
by Jérome Le Minier & Stéphane Jakic
The Chefs' Story
Stéphane Jakic is a lecturer at the prestigious Ferrandi School of Culinary Arts and Hotel Management. He has trained in renowned establishments such as L’Aigle Noir in Fontainebleau, the Richmond Hotel in London, Le Mont d’Arbois in Megève, and the Michelin-starred restaurant Charles Barrier in Tours. Passionate about exchange and learning, he also undertakes numerous international missions with esteemed schools in Athens, Taiwan, Hong Kong, and Macao. Working alongside renowned chefs, he acquires and shares valuable knowledge and discovers exceptional products.
Jérôme Le Minier, born in Vannes in Morbihan, won the International Trophy from the Culinary Academy in 2003. He honed his expertise at Plaza Athénée in Paris, with Bernard Loiseau, and at La Tour d’Argent. Crowned Meilleur Ouvrier de France in 2004, he currently serves as the Head Chef of the French Senate. He is also the coach of the French Catering Team for the “Catherine Cup,” the world catering championship to be held in January 2025 in Lyon.
Ingredients for Goat Cheese Nougat :
- 600 g of non-ashed Sainte-Maure cheese
- 400 g of liquid cream
- 5.5 sheets of gelatin
- 10 g of salt
- 10 g of Voatsiperifery pepper (Terre Exotique)
- 40 g of crushed hazelnuts
- 30 g of peeled pistachios
- 40 g of dried apricots
Preparation of Goat Cheese Nougat
- Roast all the dried fruits in the oven at 180°C (350°F) for 8 minutes, then coarsely chop them.
- Dice the dried apricots into a fine brunoise.
- Crush the Voatsiperifery pepper in a mortar and sift to remove any stems.
- Bring the cream to a boil, then infuse with the pepper.
- Add the pre-soaked gelatin to the cream mixture, then pour it over the fresh goat cheese, adjusting the seasoning as needed.
- Incorporate the dried fruits and apricots.
- Mold the mixture in a 10 cm diameter stainless steel ring.
- Allow to cool for 5 to 6 hours.
Ingredients for Fresh Salad:
- 1 cucumber
- 1 red onion, finely chopped
- 2 beefsteak tomatoes
- 2 tablespoons pine nuts
- 2 tablespoons Taggiasche olives
- 1/4 bunch chives
- Salt
- Voatsiperifery oil
Preparation of Fresh Salad:
- Dice all the vegetables into a fine brunoise and season with Voatsiperifery oil.
- Refrigerate until ready to serve.
Ingredients for Pepper Jelly:
- 500 ml vegetable broth
- 1 tablespoon Voatsiperifery pepper
- 1/4 bunch fresh peppermint
- 5 sheets of gelatin
- 2.5 g agar-agar
- 6 long peppercorns
Preparation of Pepper Jelly:
- Bring the vegetable broth to a boil and infuse with the finely crushed pepper and fresh peppermint.
- Add the gelatin, let it infuse for 5 minutes, then strain the mixture.
- Pour the jelly into the bottom of the serving plates.
Ingredients for Pepper Oil:
- Grape seed oil from Huilerie la Beaujolaise
- Voatsiperifery pepper from Terre Exotique
Preparation of Pepper Oil:
- Crush the Voatsiperifery pepper very finely using a mortar.
- Add the grape seed oil to the crushed pepper.
- Blend at low speed at 55°C (131°F) for 45 minutes.
- Strain and refrigerate.
Ingredients for Garnishing:
- 10 large shiso leaves
- Fresh herbs
- Chives
- Calendula flowers
- Borage flowers
- Pollen pearls
- Pepper tuiles
- Hibiscus powder
- Pistachio powder
Finishing and Plating:
- Cut the nougats in half and place a sufficient amount of pollen pearls and chives on top.
- Arrange the nougats on the plates over the jelly.
- Serve the fresh salad between two shiso leaves and sprinkle with hibiscus powder.
- Garnish harmoniously with pepper tuiles, fresh herbs, and seasonal flowers.
